Sourdough Starter W O Yeast Recipes

Steps:

• Dissolve yeast in 1/2 cup warm water, rest for ten minutes.
• Mix in flour, sugar& remaining water.
• Allow to stand, loosely covered, in a warm place for 3 or 4 days. Use a large (preferably ceramic) bowl as it will rise considerably.
• Every time the batter is used to make a product set aside 1 cup to be used as a"starter" for another batch.
• Keep covered in the fridge (a pint jar works nicely).
• To make it into a basic batter again, add another 2 cups flour& 2 cups warm water and allow to stand at room temp overnight It is now ready to use, but again reserve a cup of the starter.

Steps:

• In large non-metallic bowl, mix together dry yeast, 2 cups warm water, and 2 cups all purpose flour and cover loosely.
• Leave in a warm place to ferment, 4 to 8 days. Depending on temperature and humidity of kitchen, times may vary. Place on cookie sheet in case of overflow. Check on occasionally.
• When mixture is bubbly and has a pleasant sour smell, it is ready to use. If mixture has a pink, orange, or any other strange color tinge to it, THROW IT OUT! and start over. Keep it in the refrigerator, covered until ready to bake.
• When you use starter to bake, always replace with equal amounts of a flour and water mixture with a pinch of sugar. So, if you remove 1 cup starter, replace with 1 cup water and 1 cup flour. Mix well and leave out on the counter until bubbly again, then refrigerate. If a clear to light brown liquid has accumulated on top, don't worry, this is an alcohol base liquid that occurs with fermentation. Just stir this back into the starter, the alcohol bakes off and that wonderful sourdough flavor remains! Sourdough starters improve with age, they used to be passed down generation to generation!
• Use this starter to make the Sourdough Chocolate Cranberry Cake, and the Sourdough Chocolate Cake.

Steps:

• I bought whole wheat berries at the health food store and ground my own flour in a coffee grinder from them because I wanted the yeast on the flour to be really fresh, but this probably isn't really necessary. The pre-ground flour at the health food store is probably quite fresh, also, and you can buy very small quantities in bulk.
• DAY ONE: Mix 2 Tablespoons whole grain flour and 2 Tablespoons pineapple juice. Stir well, cover and let sit for 24 hours at room temperature.
• DAY TWO: Add 2 Tablespoons whole grain flour and 2 Tablespoons pineapple juice. Stir well, cover and let sit another 24 hours at room temperature. You may, or may not start to see small bubbles at this point.
• DAY THREE: Add 2 Tablespoons whole grain flour and 2 Tablespoons pineapple juice. Stir well and let sit 24 hours at room temperature.
• DAY FOUR: Stir mixture and measure out 1/4 cup--discard the rest. To the 1/4 cup, stir in 1/4 cup unbleached AP flour and 1/4 cup water. Let sit 24 hours at room temperature.
• REPEAT Day Four until mixture expands to double its size and smells yeasty. Mixture may start to bubble after a couple of days and then go flat and look totally dead for a couple more days. If this happens, at about Day 6 add the 1/4 teaspoons vinegar with your daily feeding. This will lower the PH and wake up the yeast, which will then start to grow.
• Once the yeast starts growing, starter should be fed equal parts of flour and water in a quantity sufficient to make enough starter for your recipe. Store the starter in the refrigerator when you are not using it. It needs to be fed equal parts flour and water once a week to keep it alive. Either use or discard at least half of it when feeding--THIS IS VERY IMPORTANT to maintian a healthy starter! If you forget to feed it for a few weeks, it probably will be fine but may take several feedings to get it back up to par.

Steps:

• In a covered 4-qt. glass or ceramic container, mix flour and yeast. Gradually stir in warm water until smooth. Cover loosely with a kitchen towel; let stand in a warm place 2-4 days or until mixture is bubbly and sour smelling and a clear liquid has formed on top. (Starter may darken, but if starter turns another color or develops an offensive odor or mold, discard it and start over.) , Cover tightly and refrigerate starter until ready to use. Use and replenish starter, or nourish it, once every 1-2 weeks. To use and replenish starter:Stir to blend in any liquid on top. Remove amount of starter needed; bring to room temperature before using. For each 1/2 cup starter removed, add 1/2 cup flour and 1/2 cup warm water to the remaining starter and stir until smooth. Cover loosely and let stand in a warm place 1-2 days or until light and bubbly. Stir; cover tightly and refrigerate.To nourish starter:Remove half of the starter. Stir in equal parts of flour and warm water; cover loosely and let stand in a warm place 1-2 days or until light and bubbly. Stir; cover tightly and refrigerate.

Steps:

• Cook potato peelings until tender Set potato water aside to cool and settle for ½ hr. Ladle off 2 c. water, leaving settlings
• In a sterilized 2-quart glass/ceramic bowl, using a wooden spoon, mix honey, flour and warm water.
• Mix until thick batter forms.
• Leave uncovered in your kitchen for ½ hr. to "trap" the yeast spores in the air.
• Cover loosely with lightweight kitchen towel.
• Let stand in warm place for 24 hours.
• Stir then cover loosely.
• Place starter in a warm place for 2 to 3 days or until it bubbles and smells sour... stirring once a day.
• Place in a one quart jar and store in refrigerator.
• *Forevery cup of starter removed, replace with it w/ one c. of spring water and one c. of flour
• *If the starter is not used within one week, you must feed it by removing a cup and replacing it w/ a c. of four and a cup of water*
• If a clear liquid rises to the top of starter during storage, simply stir it back in.
• *If the liquid turns a light pink, it means the starter is beginning to spoil so discard*
• Store in the freezer if you like.
• Just store in a roomy plastic container allowing for freezing expansion.

Steps:

• Day 1:To begin your starter, mix 50g flour with 50g tepid water in a jar or, better still, a plastic container. Make sure all the flour is incorporated and leave, semi-uncovered, at room temperature for 24 hrs.
• Day 2:Mix 50g flour with 50g tepid water and stir into yesterday's mixture. Make sure all the flour is incorporated and leave, semi-uncovered, at room temperature for another 24 hrs.
• Day 3:Mix 50g flour with 50g tepid water and stir into yesterday's mixture. Make sure all the flour is incorporated and leave, semi-uncovered, at room temperature for another 24 hrs.
• Day 4:You should start to see some activity in the mixture now; there should be some bubbles forming and bubbling on top. Mix 50g flour with 50g tepid water and stir into yesterday's mixture. Make sure all the flour is incorporated and leave, semi-uncovered, at room temperature for another 24 hrs.
• Day 5:The mixture should be very active now and ready for making your levain (starter). If it's not bubbling, continue to feed it on a daily basis until it does. When it's ready, it should smell like yogurt.
• You now have a starter, which is the base to the bread. You'll need to look after it, but naming is optional! Keep it in the fridge (it will stay dormant) and 24 hrs before you want to use it, pour half of it off and feed it with 100g flour and 100g water. Leave it at room temperature and it should become active again. The longer the starter has been dormant, the more times it will need to be refreshed - the process of pouring off half the starter and replacing it with new flour and water - to reactivate. If your starter is ready to use, a teaspoonful of the mixture should float in warm water.The starter can now be used to make white sourdough bread.

Steps:

• To start your culture, mix 1/2 cup of all-purpose flour, 1/2 cup of warm water, a half teaspoon of rapid-rise yeast, and an opened pro-biotic capsule until smooth. (You can get pro-biotics capsules at any health food store near the vitamin section. Alternatively, you could add some active culture yogurt.)
• Loosely cover the jar with the lid... (this keeps the bugs out and allows the wild yeast to enter). (It is VERY important to not put the lid on tightly since great pressure would build and cause the jar to explode.).
• Stir regularly. When the mixture has sponged up, stir down. Starter can be used after the sponge has risen and fallen three times (one or two days). Best taste is after the Hooch has formed and this will be in 3 to 5 days.
• Additional Starter. If you need more starter, then after a day or so... add flour/water in the ratio of ½ cup of flour to 1/3 cup of water.
• Take some, leave some. When you are ready to bake, pour out what you need and replace it in the ratio of 1/2 cup of flour to 1/3 cup of water.
• When you don't need it for a few days, store in the fridge. Feed it once a week. (At some point, you may need to throw some away if you are not making a lot of bread.) If you are going to be on vacation, freeze it.
• When you need starter again... take it out a day or so early, feed it... and it will be ready to use on your baking day.

Steps:

• Take 1 cup skim milk, cover with a fabric cloth to keep dust out and set aside on the kitchen counter for 2 days until it smells sour.
• Then add 1 cup flour, stir mixture until blended and cover again. With in 2 days this mix will make bubbles and have a spongy look.
• If liquid has separated, stir it back into.
• mixture.
• If no bubbles show by the 5th day after putting out milk, throw out and start over.
• If you want to double the starter at this point you can add an additional 1 cup milk and 1 cup plain flour to the starter, then stir and set aside, loosely covered for a few more hours.
• Then refridgerate. You can bake bread with this at this point, but if a good sourdough flavor is desired, allow to mature in the refridgerator for another week.
• Can be used with my recipe for sour dough bread or any sour dough bread recipe.
• I would also like to mention that I have frozen this starter for as long as six months with good results and no need to feed it. Simply pour 1 cup of starter into a zip lock freezer bag and freeze. To use place on kitchen counter for a day to thaw and either use immediately or leave to foam for a few more hours.